It’s official: Kale is the new spinach in my house. Don’t worry though, we eat so many greens that I still have spinach in my refrigerator, it’s just not as well-loved. Ouch. Don’t tell my spinach that though.
Sorry, what was that? I’m totally years behind on the kale craze? Oh, that’s nothing I didn’t already know already. I’m just not a craze kinda gal, I guess. A day late and a dollar short, story of my life.
I did get around to trying kale in a hot dip – really, is there any other kind?- instead of spinach and let me tell you, this was some major yum.
It’s still hot, cheesy rich goodness that has your eyes rolling back in your head in thanks. I swear it’s the cheese that does it.
Now, this is a large and in charge kale and artichoke dip, the amount shown in the pictures is only half of this recipe below! We only had two guests coming for dinner, so I knew that my hips did not need leftover kale dip tempting me in the middle of the night to sneak down for a midnight snack.
If you are making this for a larger party, make the whole recipe but if it’s for two to four people, half of this recipe will suffice.
Unless of course, you want a midnight trip to the fridge for leftovers, in which case go ahead and make the entire recipe!
Happy cooking everyone!
- 2 cups shredded low-fat mozzarella cheese
- 1 cup low-fat mayonnaise
- 1/2 cup low-fat cream cheese softened
- 1/2 cup grated low-fat parmesan cheese
- 1 cup canned chopped artichoke hearts drained well
- 1 tsp olive oil
- 1 clove garlic minced
- 2 cups kale washed with ribs removed
Combine the first five ingredients together and set aside.
In a small saucepan, sautee the garlic and kale in the olive oil until the kale is cooked. Remove from the heat.
Combine the kale mixture with the cheese mixture completely.
Place in an oven proof baking container.
Bake at 350 degrees until the dip is heated completely and the cheese has bubbled and browned on top.
- Remove from the oven and serve hot with chips or vegetables of your choice.